Pregnancy Lunch

Curry Egg Salad Wraps

Curry Egg Lettuce Wrap

Choline, Vitamin E and folate are just a few of the essential prenatal nutrients that you will find in this tasty variation of a lunch time classic. Want to add some carbohydrates and fiber? Simply modify the recipe to include whole grain toast in lieu of lettuce leaves.

Ingredients:

  • 6 large eggs
  • 3 tablespoons of nonfat Greek yogurt
  • 3 tablespoons of light mayonnaise
  • 1 teaspoon of Dijon mustard
  • ½ teaspoon of curry powder
  • Pinch of salt and pepper
  • 1 celery stalk, diced
  • ¼ cup of finely chopped radishes
  • 2 tablespoons of finely chopped red onion
  • ¼ cup of sunflower seeds
  • ¼ cup of chopped fresh parsley (or dill, chives or cilantro)
  • 8 large Bibb, Boston or Butter lettuce leaves

Directions:

  1. Place eggs in a medium saucepan and cover with 1 inch of cold water. Bring to a boil over high heat. When water reaches a boil, immediately cover saucepan, remove from heat and let sit for 12 minutes.
  2. Remove eggs from saucepan and place in ice water for 3 minutes. When cool, rinse under cold water and peel. Chop eggs coarsely.
  3. Stir together Greek yogurt, mayonnaise, Dijon mustard, salt, pepper and curry powder in a large bowl and add chopped eggs once blended.
  4. Add the celery, radishes, red onion, parsley, and sunflower seeds and blend everything together. 
  5. Divide egg mixture among lettuce leaves and roll to create wraps.
  6. Serve and enjoy!

Recipe transcribed from: fitPREGNANCY

Mediterranean Chickpea Pitas with Tahini Dressing

mediterranean chickpea pita

A good sandwich during pregnancy can be hard to come by with the limitations of what is safe to eat. Deli meats are out due the listeria risk and tuna fish is high in mercury. What’s a hungry pregnant gal to eat for lunch? Try this yummy Mediterranean Chickpea Pita with Tahini Dressing to satiate your midday tummy rumbles. If you’re wary about eating feta during pregnancy, just skip it (though it should be perfectly safe when pasteurized). 

Ingredients:

  • 1 14 ounce can of chickpeas, rinsed and drained
  • 1 small red bell pepper, diced
  • ½ English cucumber diced
  • 2 plum (Roma) tomatoes, seeds removed and chopped 
  • ½ cup of finely diced red onion
  • ½ cup of chopped cilantro or flat-leaf parsley
  • 4 ounces (1 cup) of pasteurized feta cheese
  • 1/3 cup of chopped black olives
  • ¼ cup of raisins
  • 3 tablespoons of extra virgin olive oil
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of tahini
  • Juice of 1 lemon
  • 2 garlic cloves, minced
  • ½ teaspoon of ground cumin
  • ¼ teaspoon of cayenne
  • ¼ teaspoon of sea salt
  • ¼ teaspoon of freshly ground black pepper
  • 1 tablespoon of water
  • 4 whole grain pitas, sliced in half

Directions:

  1. In a large bowl, toss together chickpeas, bell pepper, tomato, cucumber, cilantro or parsley, red onion, feta cheese, raisins and olives.
  2. Place the olive oil, lemon juice, tahini, garlic, cayenne, cumin, salt, pepper and water in a blender and blend until smooth. Add tahini mixture to the chickpea mixture and stir to coat.
  3. Stuff chickpea mixture into pita halves.
  4. Serve and enjoy!

Recipe transcribed from: fit PREGNANCY